DEVELOPMENTS IN EGYPTIAN KASHKAVAL CHEESE: AN OVERVIEW ARTICLE | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 5, Volume 1, Issue 1, January 2004, Page 69-73 PDF (151.67 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajfs.2004.19592 | ||||
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| Abstract | ||||
| Egyptian Kashkaval cheese is produced in minor quantities in Egypt. It is rather similar to the typical Kashkaval type cheese originated in Eastern Europe and Balkan Peninsula countries. This overview article deals with Egyptian Kashkaval cheese manufacturing. The improvement of the manufacture process, chemical composition, microbiology, and ripening of Egyptian Kashkaval cheese are intensively reviewed. | ||||
| Keywords | ||||
| Egyptian Kashkaval cheese; cheese manufacture; microbiology; Chemistry; ripening | ||||
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